Corn Queso Skillet

 Corn Queso Skillet

Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 4 Servings

WHAT YOU NEED

• 1/4 C Unsalted Butter
• 2 cloves Garlic, crushed & minced
• 1/2 Tsp. Red pepper Flakes
• 1 Jalapeno, seeded & diced
• 1 Yellow Onion, diced
• 1 Poblano Pepper, diced
• 3 Green Onions, sliced & separated light and dark portions
• 2 Cobs Fresh Peaches & Cream Corn, cut off the cob (reserve 1 cob)
• 1 1/2 Tsp. Tex-Mex Seasoning
• 1 1/4 C Whipping Cream, room temp
• 1 1/4 C Habanero Cheddar, shredded
• 1/2 C Extra Old White Cheddar, shredded
• 1/4 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• GARNISH - Avo-Verde Salsa, Diced Red Onions, Fresh Cilantro, Tajin
• SERVE WITH - Tortilla Chips

DIRECTIONS

• Begin heating the butter, garlic, and pepper flakes, in a 10" skillet set to just below medium heat. Once heated, let everything sizzle together for about 30 seconds before adding the onion, light portions of the green onions, poblano, and jalapeno. Season with salt & pep, stir, and cook for about 5 - 6 minutes.
• Add the corn & Tex-Mex seasoning to the skillet along with another good pinch of both salt and pepper. Stir and continue to cook another 3 - 4 minutes.​

• Pour in the cream and drop in the reserved cob. Let the creamy sauce start to come to a low boil, stir constantly, and reduce to a simmer. Once simmering, season with a bit more salt, stir, and let that simmer on medium low for up to 15 minutes. You want it to reduce to a bit more of a creamy and rich consistency. Remember, DO NOT BOIL! Once you boil cream, it wants to split and then the whole skillet is wasted.
• Once the skillet is reduced a bit and rich and creamy, pluck out the cob and turn off the heat. Stir in the cheddar, habanero cheddar, and grana padano until melty, creamy, and delicious. Taste and adjust your seasonings if needed.
• Get your skillet on to a hot plate on the table and garnish with some / all of the recommended garnishes. Grab some tortilla chips and dip away!

HAPPY VEG